INGREDIENTS
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1/4 cup slivered almonds
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1 pound pork tenderloin, cut into 3/4-inch cubes
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2 tablespoons cornstarch, divided
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3 tablespoons low-sodium soy sauce, divided
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1 (8-ounce) can pineapple chunks in juice, undrained
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1/4 cup cider vinegar
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1/4 cup sugar
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2 tablespoons ketchup
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2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
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1 tablespoon canola oil
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1 cup prechopped onion
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1 teaspoon bottled minced ginger
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1/2 teaspoon bottled minced garlic
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1 cup chopped green bell pepper
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1/4 cup slivered green onions
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